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No Oil Sweet and Tangy Dressing, vegan salad, salad dressing, vegan dinner, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, vegan dressing, vegan lunch, salad, dinner, lunch, fast recipe, easy recipe, quick recipe, dressing, 30 minute meal, 15 minute meal, 10 minute meal

No Oil Sweet and Tangy Dressing

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 4 minutes
  • Total Time: 4 minutes
  • Yield: 1 cup 1x
  • Category: Dressing


Healthy never tasted so good with our new, homemade No Oil Sweet and Tangy Dressing! It’s tastebud tingling perfection. Tangy undertones from red wine vinegar are perfectly paired with rich tahini and sweet maple syrup creating a BOMB dressing that is sure to put a smile on your face! Perfect for mix-and-match veggie bowls and an awesome sauce for our No Oil Broccoli Slaw (recipe coming soon), making this delicious dressing this week’s awesome Whip It Up Wednesday recipe.  Whole Food Plant Based recipe, no oil, no refined sugar, no highly processed ingredients and gluten free.


  • ½ cup red wine vinegar
  • 3 Tablespoons organic maple syrup
  • 2 Tablespoons white miso *
  • 3 Tablespoons tahini
  • ¼ teaspoon garlic powder
  • 1 teaspoon dried minced onions
  • ¼ teaspoon sea salt (+/-) *
  • 1 Tablespoon water


  1. Add all the Sweet and Tangy Dressing Ingredients into a bowl and whisk until well combined, or use a high-speed blender to emulsify. (See notes)


*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Whisk or High-Speed Blender: Using a whisk will incorporate the dressing ingredients, but you will have to whisk for approx. 3 to 4 minutes, checking repeatedly to ensure that the miso has dissolved into the dressing. Or you can add the ingredients into a mini-chop, food processor, or high-speed blender to emulsify.

*Serving:  Makes approximately 1 cup of dressing (about 8 servings.)

*Storage: Refrigerate and use within 5 days.